Baked Fiesta Spinach Dip

Baked Fiesta Spinach Dip

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Linda Walter


from the cookbook, "Southern Scrumptious"


★★★★★ 1 vote

makes 5 cups
20 Min
45 Min


  • ·
    1 cup chopped onion
  • ·
    1 tablespoon vegetable oil
  • ·
    1 cup chunky medium salsa, well drained
  • ·
    1 (10 oz.) package frozen chopped spinach, thawed
  • ·
    2 1/2 cups shredded monterey jack cheese
  • ·
    8 oz. light cream cheese, cubed
  • ·
    1/2 cup light cream cup sliced black olives
  • ·
    1 cup chopped pecans

How to Make Baked Fiesta Spinach Dip


  1. Saute the onion in oil in a medium skillet over medium heat until tender.
  2. Add the salsa. Drain the spinach and squeeze dry. Add the spinach to the skillet. Cook for 2 minutes.
  3. Pour the mixture into 1 1/2quart baking dish.
    Stir in 2 cups of the Monterey Jack and the cream cheese, cream and olives.
  4. Sprinkle with the pecans. Bake, uncovered, at 350 degrees for 15 minutes.
    Cover with foil and bake for 15 minutes longer. Sprinkle with the remaining 1/2 cup Monterey Jack. Serve hot. Yield: 5 cups

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About Baked Fiesta Spinach Dip

Course/Dish: Vegetable Appetizers
Other Tag: Healthy

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